Air Fryer Chicken Cutlets
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Whenever I need dinner on the table fast, Air Fryer Chicken Cutlets are my go-to. Each cutlet comes out with a perfectly golden, crispy breadcrumb and Parmesan crust that shatters just slightly when you cut into it, with tender, well-seasoned chicken all the way through. A squeeze of lemon over the top and they’re absolutely perfect.
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I make these for family dinners, get-togethers, and easy meal prep lunches when I need something crowd-pleasing without a lot of fuss. The air fryer gets them crispy and golden without the mess of pan frying. They reheat really well, so leftovers keep nicely in the fridge for up to 3 days or in the freezer for up to 2 months in an airtight container.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Chicken Cutlets with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to get that perfectly crispy, golden crust every single time.
Preheat and Season
Preheat your air fryer to 400°F (200°C). I keep an oven thermometer handy to confirm the temperature is spot on before anything goes in.
While it heats up, season your chicken cutlets on both sides with salt and pepper. Thin-sliced chicken breasts or skinless chicken breasts work just as well if you can’t find pre-cut cutlets, and a meat mallet or meat tenderizer is handy for pounding thicker pieces down to ¼ inch.
I always reach for my meat mallet to pound thicker pieces down to ¼ inch. Pat your raw chicken dry with a paper towel before seasoning so the coating has a clean surface to grip.
Mix the Breadcrumb Coating
In a bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, and Italian seasoning. Stir everything together until the mixture is evenly combined.
You can swap in panko breadcrumbs for regular bread crumbs for an even crunchier crust, use gluten-free breadcrumbs to keep it gluten-free, or add a pinch of cayenne pepper and onion powder for more depth and a little heat.
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Set Up Your Breading Station
Set up one shallow bowl for each component so the breading station stays organized and easy to work through: one with flour, one with beaten eggs mixed with a tablespoon of water, and one with your breadcrumb mixture.
Bread the Cutlets and Let Them Rest
Coat each cutlet in flour, shaking off any excess. Dip it into the egg mixture, letting the extra drip off, then press it firmly into the breadcrumb mixture so the coating sticks evenly on both sides.
Taking your time with the breading process and pressing firmly at each stage is what gives you that thick, even crust. Once all the cutlets are breaded, let them rest on a plate or rack for 5 to 10 minutes so the breading adheres and doesn’t fall off in the air fryer.
Spray and Arrange the Breaded Chicken Cutlets
Coat the air fryer basket with cooking spray, then place the cutlets in a single layer. A good oil sprayer gives you an even, controlled coat without over-soaking the breading.
Mist the tops of the cutlets with cooking spray, too. Avocado oil spray or more olive oil spray works great here if you prefer them over vegetable oil. Cook in batches if needed so the cutlets aren’t overlapping.
Air Fry Until Golden
Air fry the cutlets at 400°F for 5 to 6 minutes per side, flipping halfway through, until they’re golden brown and the chicken is tender and cooked through when checked with a meat thermometer. I use an instant-read digital thermometer to easily confirm that the chicken has reached an internal temperature of 165°F.
If you’re used to deep frying, you’ll be amazed at how close the air fryer gets to that same crispy result rather than a rubbery chicken.
Serve
Plate the crispy chicken cutlets and squeeze fresh lemon wedges over the top, then scatter chopped parsley over everything. It’s one of those meals the whole family will love, so don’t be surprised if the plate empties fast. Enjoy!
If you’re taking these cooked chicken cutlets somewhere, layer the chicken pieces between sheets of parchment paper in an airtight container inside this insulated casserole carrier to keep them warm and protect the crust on the way.
Ingredients
- 4–6 chicken cutlets ¼ inch thick
- Salt and pepper to taste
- ½ cup all-purpose flour
- 2 large eggs + 1 tbsp water
- 1 ½ cups breadcrumbs
- ½ cup finely grated Parmesan cheese
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Vegetable oil
- Lemon wedges and chopped parsley for serving
Instructions
- Preheat the air fryer to 400°F (200°C).
- Season the chicken cutlets with salt and pepper.4–6 chicken cutlets, Salt and pepper
- In a bowl, combine the breadcrumbs, Parmesan, garlic powder, and Italian seasoning.1 ½ cups breadcrumbs, ½ cup finely grated Parmesan cheese, ½ teaspoon garlic powder, 1 teaspoon Italian seasoning
- Set up a breading station with three bowls: flour, beaten eggs, and the breadcrumb mixture.½ cup all-purpose flour, 2 large eggs
- Coat each cutlet in flour, then dip in the eggs, and finally press into the breadcrumbs. Let the breaded cutlets rest for 5–10 minutes.
- Spray the basket and the chicken on both sides with cooking oil.Vegetable oil
- Arrange the cutlets in a single layer (cook in batches if needed).
- Air fry for 5–6 minutes per side, or until golden and cooked through.
- Serve with lemon wedges and parsley.Lemon wedges and chopped parsley
Notes
- Use thin, even cutlets: Cutlets that are about ¼ inch thick cook evenly and quickly in the air fryer without drying out. If yours are thicker, pound them gently between two sheets of plastic wrap.
- Rest the breaded cutlets before air frying: Letting them sit for 5 to 10 minutes before cooking helps the coating bond to the chicken so it stays put during the flip.
- Press the breadcrumbs on firmly: Don’t just dip and shake. Press the breadcrumb mixture into each side of the cutlet to create a dense, even coating for a better crunch.
- Spray both sides with oil: Coating the basket and the tops of the cutlets with oil is what gives you that deep golden color. Don’t skip it, or the crust can come out pale and dry.
- Don’t skip the flip: Flipping halfway through the cook time, at the 5 to 6-minute mark, is key for getting both sides golden and crispy.
- Flash-freeze for meal prep: If you want to freeze a batch, first freeze the cooled cutlets on a baking sheet for 1 hour, then transfer them to a container. They won’t stick together, so they’re much easier to grab one at a time.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
Includes ad-free recipes like:
How to Store Leftovers
Let the leftover chicken cutlets cool completely before storing them so condensation doesn’t soften the crust. Pat them gently with a paper towel to remove any surface moisture, then layer them between sheets of parchment paper and keep them in an airtight glass container in the fridge for up to 3 days.
Reheat them in the air fryer at 375°F for a few minutes to bring back that crispy coating. For longer storage, freeze the cooled leftover chicken in a single layer on a baking sheet for about an hour before transferring to a freezer-safe bag or container.
They’ll keep well in the freezer for up to 2 months. Reheat straight from frozen in the air fryer at 375°F for 8 to 10 minutes, flipping halfway through.
What to Serve With Air Fryer Chicken Cutlets
A bright, simple side goes a long way with these tender chicken cutlets. A lemon arugula salad with shaved Parmesan is a natural pairing since it echoes the seasoning in the breading while cutting through the richness. Roasted cherry tomatoes, garlic green beans, or a simple Caesar salad all work beautifully alongside.
If you want something heartier, serve the cutlets with buttered pasta, creamy mashed potatoes, or a side of risotto. These are one of those chicken dishes that pair well with almost any side you already have on hand. Roasted veggies like zucchini, bell peppers, or asparagus are another easy side that pairs really well with crispy air fryer chicken. They also work well tucked into a sandwich roll with some marinara and melted mozzarella for a quick chicken parm situation straight from the air fryer.
More Easy Recipes for You to Try at Home
You’ll love these other easy air fryer chicken recipes, too.
